10,000 desert recipes

Butterscotch pie cooks brown sugar and butter into a real caramelized butterscotch base, then folds it into a creamy egg-yolk custard topped with golden baked meringue. A retro diner classic.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.

Warm cornmeal pudding sweetened with molasses and brown sugar, spiced with ginger, cinnamon, and nutmeg. This traditional New England dessert bakes up creamy with a characteristic whey center, perfect with cold cream.

Sour cream chocolate cake using a cake mix enriched with sour cream and brown sugar, topped with a broiled sour cream and brown sugar glaze. Extra moist and finished in minutes under the broiler.

Tangy lemon drops are tender shortbread slice-and-bake cookies made with butter, cake flour, lemon zest, and a snowy dusting of powdered sugar. Four ingredients, melt-in-your-mouth crumb.

Old-fashioned griddle spice cakes made with sour milk, nutmeg, and baking soda, stacked with butter and sprinkled with cinnamon. A heritage breakfast treat served pie-style in wedges.

Scots shortbread with just three ingredients: flour, butter, and powdered sugar. Kneaded, patted thin, and baked low and slow until golden and crumbly.

Frosted lemon bars made in the microwave with fresh lemon zest and a tangy lemon frosting. Soft, cakey cookie bars ready in under 30 minutes.

French pear pie with sliced Bartlett pears, orange juice concentrate, and a cinnamon-ginger crumb topping. A rustic, crumble-topped fall dessert with warm spice.

Scotch shortbread with a hint of almond extract: butter, powdered sugar, and flour pressed into a slab, fork-marked, and baked golden. Traditional Scottish shortbread squares for tea time.

Flaky biscuit dough rolled with sour cherries, sliced into pinwheels, and baked golden. Served warm with a homemade cherry sauce and ice cream or sherbet.

Molasses crinkle cookies bake into chewy spiced rounds with a sugary, crackled top, deeply scented with cloves, cinnamon, ginger, and allspice. A lower-fat take using egg whites and soft margarine.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Little lemon spritz cookies made with a cookie press, lemon zest, and fresh lemon juice, dipped in a tangy lemon cream glaze. Crisp, buttery, and perfect for cookie trays.

Sugar-free orange cookies with fresh orange juice, zest, and buttermilk. Made with sugar replacement for a diabetic-friendly drop cookie with real citrus flavor.

Classic four-ingredient shortbread cookies with just flour, butter, sugar, and salt. Pressed into a sheet pan, pricked with a fork, and baked until set.